Gluten Free Spaghetti and Mushroom Meatballs Recipe

Cook Eat Share
30 mins (prep 10, cooking 20)
16 ingredients
6 servings
There is an explosion of choices now. I counted 8 different brands of spaghetti in the ever-expanding gluten free section of my regular grocery store today. What you really want to know is: What is available in my store? How can I be sure it is gluten free? Does it taste, look, and behave like “regular” pasta? How much is it? Gluten free is such a hot trend now that Bon Appétit did an article on their top three gluten free pasta brands. Two were from Italy, available online, and very pricy. Seven or eight dollars for 8 ounces, without the added shipping costs. That works out to about $15 dollars a pound. For that price, I prefer to treat myself to really good steak instead. One brand in BA’s top three is Ancient Harvest Supergrain Quinoa Pasta. No spaghetti in the store today, but they did have linguini. Close enough to give it a test (taste) drive. Suggested retail is 2.99 for 8 ounces. A bargain, sold! When you open the box, there is a surprise inside. It’s yellow, a combo of quinoa and corn flour. The directions say to cook for 6-9 minutes. Six minutes was truly undone. Eight minutes was perfecto. There is a small window to get this right. Some will like the sunny color of Ancient Harvest, others may think it is just wrong. The flavor and texture are fine. A few of the strands stuck together and didn’t soften as much as the rest, despite stirring during cooking. Nutritionally, this pasta offers more fiber and iron than other gluten free pastas. Ancient Harvest Supergrain Pasta comes in two varieties. One is gluten free and one is not- a combo of quinoa and wheat. At first glance, the boxes look nearly the same. My store stocked both in their gluten free section. Oops! And guess which one I grabbed first, bought, and cooked? Double oops! Be sure to thoroughly read the label and buy the gluten free kind. My old time favorite gluten free pasta is Tinkyada. It is my standby and is in the meatball picture. For a long time it was the only real contender in gluten free pasta. Readily available, reasonably priced, similar in taste and texture to wheat. Made with brown rice and additional rice bran, it is bit paler, softer, and blander than wheat pasta. And some folks prefer it to wheat pasta. Families with a few gluten intolerants and some not, easily switch to Tinkyada pasta. Suggested retail is $3.96 for 16 ounces. The best deal yet. Tinkyada takes longer to cook, about 15 minutes. With a bigger window to get it just right. And since it is rice based, even brown rice, it is lower in fiber than Ancient Harvest pasta. Despite being whole grain, rice is pretty low in fiber. Tinkyada has 2 grams fiber per serving, Ancient Harvest 4 grams. Tinkyada makes only gluten free pasta. So you do not have to worry about buying glutinous pasta. I am going to stick with Tinkyada.

Categories:  italian ,
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Serving Size (160.05 g)
Servings 6
Amount per Serving
Calories 200.18 Calories from Fat 21.15
% Daily Value *
Total Fat 2.35g 21.68%
Saturated Fat 0.33g 10.05%
Trans Fat 0.01g %
Cholesterol 2.27mg 4.54%
Sodium 584.88mg 146.22%
Total Carbohydrate 37.59g 75.19%
Dietary Fiber 3.9 g 93.54%
Sugars 7.28 g %
Protein 6.94g 83.3%
Vitamin A 749.91IU% Vitamin C 2.29mg%
Calcium 75.9mg% Iron 3.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh mushrooms, chopped parsley, grated parmesan cheese, dried onion flakes, crushed red pepper, lean ground beef, sauce, gluten free, gluten free, garnish